Spray a 9-inch pie plate with no-stick cooking spray.
Set aside.
Spray a skillet with non-stick spray.
Add the zucchini and onions and cook over medium heat until the onions are softened. Stir often.
Add zucchini and onion mixture, drained Rotel, and cheese to the pie plate.
Sprinkle the cheese on top.
Whisk together remaining ingredients with fork until blended. Pour evenly into pie plate.
Bake about 25-30 minutes or until knife inserted in center comes out clean. Quiche will be 165℉ - 185℉ in the center when measured with an instant-read thermometer.
Cool at least 10 minutes before serving.
Notes
You can assemble the pie up to a day ahead of time, cover, and place it in the refrigerator. Just before serving, bake until done. It may take a few minutes more since you're starting with a cold pie.Storage:Let leftover quiche cool to room temperature, then wrap the pie plate tightly in plastic wrap or transfer the leftovers to an airtight container. Refrigerate for up to four days. Wrap individual slices of impossible zucchini pie in plastic wrap or aluminum foil and freeze for up to three months.You can also freeze it unbaked right in the pan you plan to bake it in.Tips:
A 9-inch regular cake pan can also be used instead of a pie plate. Either way, remember to grease the pan so the quiche doesn’t stick and burn.
Y’all know I’m a believer in the magic of grating cheese fresh from a block. Ditch the pre-shredded cheese that doesn’t melt well—you’ll thank me later!
Avoid overmixing, which could activate the gluten in the flour and make it tough.
Your zucchini quiche is done baking when the center of the filling measures at least 165 degrees F on an instant-read thermometer.